(3 1/2 lbs.) chicken, cut up (I like to use chicken breast)
(1 TBSP) olive oil
(1/2 cup) onion, chopped
(1/2 cup) green pepper, chopped
(1) jalapeno, seeded and chopped
(1 lg.) garlic clove, minced
(1 tsp.) ground cumin
(1 med.) tomato, pealed and chopped
(1 TBSP.) lemon juice
(1 (15 oz.) can of black beans
black pepper to taste

Sprinkle both sides of chicken with black pepper.
In a 12 inch skillet, cook chicken in olive oil for about 3 minutes on each side. Remove from pan.
Add onion, green pepper, jalapeno and garlic to pan drippings. Cook until onions are soft and tender.
Stir in ground cumin, tomatoes, lemon juice and black beans.
Return chicken to pan; cover and simmer 20 minutes.
Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes.
Serve with rice.

Makes 4 servings